This is a variation of a pate sublee recipe. The goal is a crispy cookie. The sublee recipe makes for a great tart crust and lightly sweet cookie that crunches.

90g granulated sugar

zest of 1 lemon

260g flour

5g salt

113g cold butter, diced small

1 egg

The juice from half a lemon

powdered sugar, about 30g

In a bowl large enough to work both hands in, combine the sugar and zest. Rub together. Add the flour and salt. Mix to combine.

Add the diced cold butter and rub the fat into the flour mixture until you have no big pieces of butter and it looks kind of like sand.

Add the egg and work the dough into a cohesive ball. Do not be tempted to add more liquid. It will come together.

Flatten, wrap in plastic wrap, and chill 30 minutes or longer.

Roll between two sheets of parchment, 4mm thick, then roll with an embossed rolling pin. If not embossing roll 2mm thick.

Cut shapes. Continue to re -roll scraps until the dough is used up. It’s pretty forgiving.

I baked on a perforated silicon sheet to get the grid on the bottom of the cookie. It provides a little texture and a professional look.

Bake 14 minutes, rotating the trays halfway between the cooking time.

Allow to cool. Combine the lemon juice with the powdered sugar and brush onto the cookies.